Pancake experimentation. The possibilities are limitless! 90% of the time I stick to my classic pancake recipe (the one I use in my blueberry lemon cheesecake pancakes), but every so often I like to experiment and try something different. These ricotta pancakes came around after Chris and I took a trip to London. We had breakfast in Kings Cross at a restaurant called Granger and Co. I had Ricotta hotcakes with banana and honeycomb butter, and wow! They were so good! I considered recreating that whole recipe at home (and maybe I still will), but first I wanted to do some ricotta pancake experimentation. I’ve made ricotta pancakes before, but found them to be: The creaminess of the ricotta, combined with too much flour can be the thing that makes pancakes too heavy. There’s a temptation add more flour to make the batter quite thick - in order to get extra tall pancakes. I find a slightly thinner batter works better to ensure a light pancake. Don’t worry though - you won’t end up with flat pancakes. We’re going to add whisked egg white into the mixture to ensure nice tall, fluffy-but-still-creamy pancakes. I’m also only using 2 eggs (many ricotta pancake recipes call for 3 or even 4 eggs), as I’m not a fan of overly eggy pancakes. Two eggs were just enough to get the rise in the pancakes without that eggy taste. Before we get on with the recipe, let’s quickly talk about the lemon sauce. It’s like a lighter, creamier version of lemon curd crossed with a light custard, and it’s sooo good. It’s very simple to make - everything goes into one pan - eggs, butter, lemon zest and juice, honey and double/heavy cream. It’s then stirred and heated until thick, then strained. That’s it, done in about 5 or 6 minutes. For the pancakes, we mix the ricotta, milk, egg yolks and vanilla extract together. It will look a little ‘bitty’, but that’s fine - it won’t effect the outcome of the pancakes. Mix in flour, baking powder and a pinch of salt. Then whisk 2 egg whites in a separate bowl. Stir 2 tbsp of the whisked egg whites into the batter. Once combined, carefully fold in the remaining egg white. Grease your pan or griddle with a little butter and spoon out big dollops of the batter. Cook turning once until lovely and golden.
Pile up those pancakes and drizzle on the lemon sauce. Finish with a sprinkling of pomegranate seeds. The pomegranate adds a gorgeous juicy crunch. They’re a must, so don’t leave them out.
Then take the obligatory photo of a slice of 5 pancakes on a fork that you can not fit in your mouth, despite nearly dislocating your jaw to do so.
Like these pancakes? Here are some other ideas (hover over to see titles - click to see the recipe):
The Ricotta Pancakes with Creamy Lemon Sauce Recipe:
This post was first published in November 2014. Updated in March 2019 with new and improved recipe, new copy and photos. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
